Dice these and roast them at with olive oil and salt and pepper for 30-40 minutes at 400 degrees until they turn dark at the edges. Note: I think when combining this with the hummus you can skip the onion which will give the final product a more purely hummus-y taste. But it's up to you.

Once roasted, let cool for a minute and then throw them in the blender with this:

1 can chick peas, drained

1/4 C tahini

1/4 C olive oil

1/8-1/4 C water

Blend until smooth.

Eat with crackers or sour dough bread. Oh, and have some gum on hand for afterwards; you're gonna need it.